We grew up eating this dish on weekend mornings, although it usually involved canned corn. Now we use fresh when it's in season, microwaving it for a few minutes, then slicing it off the cob and into the skillet.
A big pad of butter, some salt and pepper, and it's good to go -- juicy, sweet corn nestled into peppery scrambled eggs. We just ate it for breakfast and are strongly considering a repeat performance over the weekend.
Does anyone else eat corn and eggs together? Or corn for breakfast?
(Image: Elizabeth Passarella)